Pumpkin cacio e pepe is a twist on the classic pasta dish you will love for fall! Made simply with pumpkin puree, cheese, and freshly cracked black pepper, it’s the perfect cozy fall night meal.
Cozy Fall Night Meal
“Cacio e pepe” literally translates to “cheese and pepper”. That plus some pumpkin puree is all it takes to elevate this pasta dish to the next level. It’s definitely one of my favorite savory ways to use pumpkin puree.
Fall Date Night at it’s Finest
This recipe would be perfect for a cozy fall date night at home. Set the fall mood by lighting a candle, pouring a glass of wine and start the water for the pasta together. Pair the pasta with a nice side salad and a protein like salmon or chicken and you have a fun and delicious meal at home that feels slightly fancyish and doesn’t require a ton of effort.
Ingredients for Pumpkin Cacio e Pepe
- Bucatini Pasta — I feel strongly this is the best type of pasta to use for cacio e pepe! To make this recipe gluten free, use a gluten free pasta of your choice.
- Pumpkin Puree
- Olive Oil
- Butter
- Pecorino Romano Cheese
- Parmesan Cheese
- Fresh Black pepper
- Fresh Garlic
- Salt
equipment / utensils
- pot
- wooden spoon
- 10′ inch saute pan
- tongs
How to Make Pumpkin Cacio e Pepe
Prepare the pasta and reserve the pasta water: Prepare the pasta according to the package directions cooking about one minute less so that you’re working with an al dente pasta. Use tongs to take the pasta out of the pasta water instead of draining through a colander. Reserve 1 1/2 cups of the pasta water to use later.
Bloom the black pepper epper: While the pasta is cooking for the last couple of minutes, add olive oil and butter to a pan. Saute the garlic and add freshly cracker black pepper to let the flavors bloom.
Add the pumpkin puree: Next, stir in the pumpkin puree and add the pasta water. Add pasta and toss together so that it begins to coat each noodle.
Toss, mix and top: Continue to toss the pasta and add a little more pasta water if needed so that the sauces looks creamy and the noodles are well coated. Add cheese and more black pepper.
Enjoy: Pair this pasta dish with a protein like chicken or salmon and top with microgreens for an added boost of nutrition. Enjoy!
Pumpkin Cacio e Pepe
Ingredients
- 8 oz bucatini Pasta
- 1 -1/2 cup reserved pasta water
- 1 tsp olive oil
- 2 tbsp. butter
- 1 clove garlic minced
- 1 tsp. freshly cracked black pepper plus extra for topping
- 1/2 cup pumpkin puree
- 1/2 cup pecorino romano cheese grated
- 1/4 cup parmesan cheese grated
Instructions
- Prepare pasta according to package directions. Once the pasta has cooked, reserve 1 cup of the water.
- While the pasta is cooking, heat a large skillet and add the oil and half of the butter. Once the butter melts, stir in the garlic with a pinch of salt and all of the pepper. Toast for 1 to 2 minutes.
- Stir in the pumpkin puree until combined. Stir in 1 cup of the reserved pasta water. Stir in the remaining 2 tablespoons of butter and the pumpkin pie spice and bring the mixture to a simmer. Add in the pasta and toss it together. Reduce the heat to low and stir in the parmesan and pecorino.
- Toss until the cheese is melted and becomes somewhat of a sauce with the water and the pasta. If needed, you can add in more water to thin out the sauce.
- Serve with extra cheese and and extra freshly cracked black pepper on top.
More Pumpkin Recipes You’re Sure To Love
- Pumpkin White Wine Chicken and Orzo
- Marry Me Pumpkin Chicken
- Baked Pumpkin Goat Cheese Dip
- Best Healthy Gluten Free Pumpkin Bread
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